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Peruvian Purple Potato Salad

Nathan Congleton / TODAY

Chef notes

This is not your average potato salad. Beyond the eye-catching purple color it is packed with bright, tangy and spicy flavors and dressed in a creamy egg and cheese sauce.


Huancaina sauce (makes 2 cups)
  • 1/2 yellow onion, chopped fine
  • 2 small cloves garlic, minced
  • 1 teaspoon vegetable oil
  • 1/2 cup cream cheese
  • 1 cup queso fresco, crumbled
  • 1 cup evaporated milk
  • 2 whole Aji Amarillo chiles, roughly chopped
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs
Potato salad
  • 2 pounds purple potatoes, cooked, peeled, cooled and chopped into small cubes
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon chopped finely Anaheim pepper
  • 1 tablespoon finely chopped red bell pepper
  • 1/4 cup finely chopped green apple, tossed in lemon juice
  • 1 teaspoon finely chopped fresh thyme leaves
  • 2 hard-boiled eggs, chopped into same size pieces as potatoes
  • 1/3 cup green peas, cooked and shocked in ice water
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • cups huancaina sauce (recipe above)


For the huancaina sauce:

Sauté onions and garlic in the vegetable oil for about 3 minutes until very translucent and cooked all the way through.

Add the cooked onion mixture, cream cheese, queso fresco, evaporated milk, chiles and salt to a blender and blend to incorporate the ingredients. Slowly crumble in pieces of the hard-boiled egg and blend to a smooth consistency.

For the potato salad:

Combine all ingredients in large bowl and mix well until all ingredients are combined. Lightly dress them with the huancaina sauce and serve.